Soon the weather will be just right. It’s time to dust off the insulated boots, get out the long johns and clean the shotgun. Rabbit season is about to be in full swing. Whether you have dogs or not, rabbit hunting can be one of the most active and rewarding hunts of the season. Not to mention there are few wild game dishes that rival that of Rabbit and Dumplings. No other place in the world does a better Rabbit and Dumpling than Cochon Restaurant in New Orleans. Chef Donald Link was kind enough to share his recipe with Giada at Food Network (see below). It’s truly one of the best dishes I’ve ever eaten. Just image making this at home with a more flavorful wild rabbit instead of a commercially raised rabbit. You are in for a treat. *Note: Squirrel can easily be substituted to Rabbit.

For the rabbit:

2 whole rabbits

1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)

2 cups white wine

3/4 gallon chicken stock

2 cups large dice carrots

2 cups large dice celery root

2 cups large dice celery

2 cups large dice turnips

2 cups large dice onion

3/4 stick butter, divided

2 tablespoons freshly chopped rosemary leaves

2 tablespoons freshly chopped thyme leaves

2 tablespoons freshly chopped sage leaves

2 tablespoons chopped garlic

2 cups white wine

1/2 cup all-purpose flour

Salt and freshly ground black pepper

Hot sauce

Worcestershire sauce

Dried thyme

For the dumplings:

1 cup all-purpose flour

Salt and freshly ground black pepper

Pinch ground cayenne

Pinch ground nutmeg

Pinch rubbed sage

1 tablespoon baking powder

1 tablespoon melted butter

2 eggs

1/2 cup buttermilk

Directions

For the rabbit:

In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.

Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.